Vegetarian Black Bean Chili 💛

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

¼ cup extra-virgin olive oil

6 garlic cloves, chopped

2 medium onions, chopped (about 2 cups)

2 medium red bell peppers, chopped (about 1⅔ cups)

2 Tbsp. chili powder

2 tsp. dried oregano

1½ tsp. ground cumin

½ tsp. cayenne pepper

3 15-oz. cans black beans, drained, ½ cup liquid reserved

1 15-oz. can tomato sauce

Kosher salt, freshly ground pepper

Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)

Instructions

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups) and cook until onions are softened, 8–10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, 2 minutes.

Add three 15-oz. cans black beans, drained, ½ cup bean liquid, and one 15-oz. can tomato sauce; stir to combine. Bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded and chili is thickened, 15–20 minutes. Season with kosher salt and freshly ground pepper.

Divide chili among bowls. Top with grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions if using.